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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe comes from my favorite Physics teacher, who, after she retired has become my surrogate grandmother. She owned a Thai restaurant in Chattanooga for many years and has taught me many things about physics, cooking, and life. She told me that this dish was her favorite as a little girl growing up in Thailand and that it is a regional dish of the Central Province of Thailand. I have called it Thai pickled eggs but it is not a true pickling solution. Rather, it is roughly a Thai equivalent. Ingredients:
12 eggs |
2 quarts water |
2 ounces thai thin soy sauce (sometimes called thai white soy sauce) |
2 ounces thai black soy sauce |
4 garlic cloves |
1/4 cup fresh cilantro (including the stems) |
1 lb pork stew meat (or pork spare ribs) |
Directions:
1. Hard boil the eggs, strain and let stand to cool.
2. Mix the water, thin soy sauce, black soy sauce in a four quart pot.
3. Press the 4 cloves of garlic with a garlic press and place in the solution.
4. Finely chop the cilantro and place in the solution (I use a pair of kitchen scissors).
5. Remove the shell from the eggs and place in the solution.
6. Add the pork to the solution.
7. Bring to a boil and then cook for another twenty minutes or so on high. (A heavy rolling boil for this time is necessary to fully cook the pork).
8. For best flavor let cool and then place in the refrigerator overnight and then boil for another fifteen minutes.
9. Serve with rice but best served with jasmine rice.
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